MethodPrep:15min › Cook:30min › Ready in:45min

Melt butter and chocolate in a saucepan over hot water. Transfer mixture to a large bowl. Stir in sugar and vanilla, then eggs, sifted flour and pecans. Pour mixture into prepared tin, bake in oven for 30 minutes then cool in tin.

Meanwhile, to make the soured cream icing, melt the chocolate in a heatproof bowl over a pan of gently simmering water, stir in soured cream stirring constantly until mixture is smooth and glossy.

Turn brownies out, top with icing; refrigerate until set before cutting.

Cook's note

When taking the brownies from the oven, they will still be a little wet in the centre, but will set when put into the fridge

Reviews in English (4)

not sure what I did wrong, followed recipe exactly. Still extremely wet at 30 min point. Cooked for a bit longer but still looked pretty awful! It's not always about appearance granted, and taste ok but I don't think I'll be doing these again sadly.
-
29 Sep 2012

V

by VesnaNekic

0

I was looking for a recipe for a quick chocolate cake and tried this one- my whole family loved it! I didn't have pecans but added crushed walnuts~delicious! Next time trying with pecans. Quick and yummy!
-
19 Mar 2015
(Review from Allrecipes AU | NZ)